I have made these muffins multiple times over the past few months.

They are wonderful gifts.

The perfect breakfast or afternoon snack.

And when a late night craving sweeps over you, enjoy a gluten free Pumpkin Morning Glory Muffin….guilt free!

Thank you to my sister Sarah for the inspiration.

We tweaked this recipe several times before coming up with what we believe is the perfect balance of moist texture and warm flavors.

I have been enjoying a mostly gluten free diet for a couple years now.

I’m still discovering some of the best GF ingredient swaps but have found two I love. Gluten Free measure for measure flour is fantastic in place of all-purpose flour in most recipes.

The oat flour is the hero of these muffins, lending a lovely texture. Not only is it naturally gluten free and full of fiber, oats add a satisfying hearty taste to your muffins.

Recipe note: simply pulse old fashioned oats in your food processor or high powered blender until a coarse flour like texture is achieved.

These are not sweet muffins. Instead there is the a hint of natural sweetness from the pumpkin and maple syrup and a whole lot of texture from the coconut, carrots, pineapple, raisins, and walnuts.

And a lovely cozy warm flavor from the Pumpkin Pie Spice. So wholesome and delicious.

I found a near-new Jumbo Muffin tin at a thrift store and am hooked on this size.

One Pumpkin Morning Glory Muffin is definitely a meal and also a warmly received pass-over-the-fence gift for your favorite neighbors :)

Are you a muffin fan? I’d love for you to comment below with your favorite flavor combinations. Your feedback is so important to me (and keeps the muffin train rolling).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Pumpkin Morning Glory Muffins {Gluten Free}

These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup All-purpose Gluten Free measure for measure flour
• 3/4 cup Old Fashioned Oats ground into flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 cup shredded carrots
• 1/3 cup crushed pineapple
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup pepitas for topping

Instructions

• Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
• In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
• Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

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